Fluffy Japanese Soufflé Pancakes | Japanese Home Cooking #shorts #japanesepancake #soufflepancake

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Separate the eggs. Freeze the whites for 15 minutes until partly frozen.
2. Add 1½ tbsp milk and ¼ tsp vanilla to the yolks and whisk by hand until pale, thick and frothy.
3. Sift in ¼ cup cake flour and ½ tsp baking powder and whisk until just smooth. Do not overmix.
4. Preheat a nonstick pan over the lowest heat to 150°C (300°F).
5. Beat the half-frozen whites on low speed until foamy. Gradually add 2 tbsp sugar on medium speed, one third at a time, then beat on medium-high until stiff, glossy peaks form, about 2 minutes. Stop beating when the peaks are firm but not grainy.
6. Fold one third of the meringue into the yolk mixture by hand until smooth. Then fold half of the remaining meringue in gently.
7. Pour the lightened yolk mixture into the bowl with the rest of the meringue and fold gently until no white streaks remain. Cook immediately.
8. Lightly brush the pan with 1 tbsp neutral oil and blot with paper towel. Scoop the batter into 3 tall mounds, keeping the heat low to hold 150°C (300°F).
9. When the tops look slightly dry, stack a second scoop on each mound. Pour 1 tbsp water into the empty spaces, cover and steam over low heat for 6 to 7 minutes. At the 2-minute mark, quickly add a final scoop to each pancake, adding a splash of water if the pan is dry, and cover again.
10. Flip each pancake gently with an offset spatula. Add 1 tbsp water to the empty spaces, cover and cook 4 to 5 minutes on the lowest heat, until the bottoms are golden brown and the sides feel set.
11. Dust with 1 tbsp confectioners' sugar and serve immediately with berries and maple syrup, plus whipped cream if using.

Summarized from Just One Cookbook's video. Watch it for the details.

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